Here we have another one-pan dinner. I guess it is perfect timing since the back-to-school rush is upon us. All of my kids LOVE LOVE arugula. It is a staple in our fridge. I was so happy to find this recipe. I knew it would be an instant hit around here. If you do not want to use spicy sausage, parsley and cheese sausage is amazing too. We all like it both ways. And it is soo easy. Let me know what you think! Bon Appetit!!
• 2 tablespoons olive oil
• 1/2 onion, diced
• salt to taste
• 8 ounces spicy Italian sausages, casings removed
• 3 1/2 cups low-sodium chicken broth, divided, or as needed
• 1 1/4 cups orecchiette pasta, or more to taste
• 1/2 cup roughly chopped arugula, or to taste•
1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
Heat the olive oil in a large, deep skillet over medium heat, then add the onion. Cook and stir the onion with a pinch of salt until the onion is soft and golden, 5 to 7 minutes. Stir the sausage into onions; cook and stir until the sausage is broken up and browned, 5 to 7 minutes.
Pour 1 1/2 cups chicken broth into the sausage mixture and bring it to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the orecchiette pasta. Cook and stir the pasta in the hot broth, adding the remaining broth when liquid is absorbed until pasta is cooked through and most of the broth is absorbed about 15 minutes.Step 3
Stir the arugula into the pasta-sausage mixture until the arugula wilts. Ladle the pasta into bowls and sprinkle it with Parmigiano-Reggiano cheese.
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